Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province. They are delicious with a glass of chilled fino or manzanilla, on a bar terrace...
Mix thoroughly both flours with the water to avoid any lumps.
Add the rest of the ingredients, mix well.
Leave the mixture to rest for 2-3 hours for the flours to hydrate.
Pour olive oil in a shallow and wide pan to a height of 1-1.5cm and put the pan on medium-high heat.
When the oil is hot, pour a tablespoon of the batter in the oil.
Pat it with the spoon back to spread it a bit and get a thin tortilla. The oil temperature is recommended not to go above 80ÂºC (the oil will splash quite a bit, so prepare yourself to make a mess on your range)
Put in the pan as many tablespoons of batter as you can fit.
Flip them over when they are nicely browned on one side after a couple of minutes.
Place them on a paper towel as you go to absorb some of the oil (yes, they do soak quite some oil).